Up until now, I have only used my Baharat spice in braised chicken dishes, braised beef and braised lamb. When I created this recipe, I tried it both grilled (traditional) and baked in the oven. I was most pleased with both methods of preparation actually. Very tasty both ways! In Iraq, they would most likely use whole, cut-up chicken pieces as I doubt Cornish hens are available there. When I do this dish for company, I like use Cornish Hens simply for the visual impact at the table. Meat doesn’t taste one bit different.
Allow a whole bird per person when buying your Cornish hens; allow 2 pieces of cut-up whole chicken per person. Most women and men will only eat ½ Cornish hen, generally speaking, when two sides are served with it. I have seen men eat a whole Cornish hen, as some sold are quite small (others can be pretty good size). I rarely can eat a whole bird if serving with just salad (which I do often). If I fix 2 sides, ½ Cornish hen fills me right up. This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.
INGREDIENTS:
2 1-1¼ pound Cornish game hens
4 T. unsalted butter (use less if you need to cut calories)
1 tsp. my homemade Baharat Spice Blend
½ tsp. Aleppo pepper (or dried, ground ancho chile pepper)
1/4 tsp. onion powder
Optional: 1/2 tsp. sumac (if available)
DIRECTIONS: Preheat oven to 350º. Melt the butter in a saucer in the microwave. Stir in the spices to mix well. Split the hens in half up the back bone with a knife or kitchen shears. This technique is referred to as spatchcocking or butterflying the bird. If grilling, prepare the fire. When it is hot, place the pieces evenly (or butterflied Cornish Hens cut side down). I baking them, place on a grate set inside a baking pan to catch juices.
Using a brush, baste the hens well with the spice-butter mixture. Pop pan into 350º oven and bake for 45 minutes. If grilling, cook (turning once midway) to internal temperature of 165º in the breast. Turn up oven to 375º and continue to roast for about 15 more minutes to brown the skin. Watch them closely this last 15 minutes, as ovens can vary. When a meat thermometer poked in the center of the breast meat should read 165º at which time they are properly cooked. Remove from oven or grill and serve 1 Cornish Hen to each man at the table; half a bird to the women at the table. The other halves of the women’s birds are usually leftover at my house.
Traditionally, this meat is grilled. Try it that way first as it is truly memorable grilled! But also try it just baked in your oven sometime so you can see the difference. This meat pairs nicely with any side dishes you like. I serve it with a sauté of spinach and kale and my Iranian Mint Cucumber Salad.
NUTRITIONAL INFO: Makes 4 servings (I allow ½ hen per person), each contains:
501 cals, 39.3 g fat, 0.62 g carbs, 2.50 g fiber, 2.12 g NET CARBS, 34.1 g protein, 347 mg sodium